Make syrup with sugar, honey, ginger and 1/2 cup water. Cover and bring to just a boil. Immediately take of the heat. Steep for 1.5 – 2 hours. Strain into a 2L growler or soda bottle, making sure to squeeze all the juice from the ginger pulp. Add 7.5 cups of water. When mixture is below 80 degrees F, add yeast, cap, and shake. Ferment for 2 days and put in fridge.